Eastside Road, February 5, 2016—
NOT A CAPON, alas; the one we had on Christmas Eve will have to do us for the foreseeable future. But this was truly a fine bird, this chicken: free-range, firm-textured, smooth, sweet-fleshed.
Cook roasted it Judy Rodgers's way, in a very hot oven, but we did something new this time: slipped a slice or two of superannuated baguette underneath the bird while it cooked. This made a delicious morsel; you see it at the lower left corner of the plate.
Also with it, buttery mashed potatoes, cooked with a bit of parsley. Green salad afterward, and the last of that delicious Key lime pie.
Cheap Barbera d'Asti
☛RESTAURANTS VISITED, with information and rating: 2016 2015
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